Clean Pizza Dough (ONLY Two Ingredients)

Two Ingredients? YES! I know it’s hard to believe, but trust me – This is the recipe you have been looking for. I use this for pizza bases, garlic pitta bread and even camping bread. It is Amazing!!!

The Two Ingredients you will need:

2 cups Wholemeal Self Raising Flour
200ml Greek Yogurt

Knead flour and greek yogurt together until you have a well mixed dough. Divide into 2 or 8 or 10 even balls (depends on the size pizza you want). Roll out with a rolling pin and ….. drum roll please …. your pizza bases are ready to go.

To FREEZE: I like to have these ready to go, so stack bases on top of each other with baking paper between. Then wrap the stack in cling film and freeze. To thaw, simply remove and leave on bench top for around 5 min.

I get a ton of questions about this recipe, so I have updated it by showing you what would happen by using different kinds of flour to make up your two ingredient pizza dough. I whipped up three standard Margarita Pizzas using one of these flour types:

Self Raising Wholemeal Flour (A Note on this one. Sometimes Self Raising Wholewheat Flour is hard to find. If you want to use the Wholemeal flour, I recommend you add 1/2 teaspoon baking powder per cup of flour to get a slightly lighter crust).

Each of the pizza dough recipes contain only two ingredients: 1 sup of flour and 1/2 cup plain Greek Yogurt.

Self Raising Flour

Using Self Raising flour results in a tasty and fluffy pizza base that everyone will love. Try it, I know that everyone in your family will love it.

Self Raising Wholemeal Flour
Finally I used Self Raising Wholemeal flour in the dough. This results in a ridiculously rustic and beautiful pizza. The crust is a bit chewier than the first two, but tastes delicious and is by far the favourite.

Roll out on a floured surface. This amount will make 1 large or 2 medium sized pizzas.

Add your favourite toppings and bake for 10 min at 180 degree Celsius or 350 degree Fahrenheit. I have a fan forced oven, so you may need to increase cooking time slightly (1-2 min) with a standard oven.

Hi Erin. I havent actually made these – but its such a good idea, Im going to give them a go. I would turn my oven up slightly higher (around 400 – 420 Fahrenheit) and cook them between 7 – 9 minutes until golden. Watch closely as I’m guessing a bit with this time. Let me know how they go.

Hi Carey. Thank you very much for the beautiful illustrations and taking the time to try 3 different flour types and sharing photographs for each stage. I like how the dough is really simple and quick! I prefer not eat dairy, at the same, I really grateful for finding your recipe. And I wanted to thank you 🙂

I tested this recipe today to use tonight for garlic bread (for my sons birthday dinner). I used whole wheat flour. A little chewier than we are used to, but so good. Can’t wait to use it for pizza. Thanks for the recipe. So easy.

Hi Carey!
Thank you so much for this recipe!
I tried the Wholemeal version and it was amazing.
The base was just so light and perfect.
I loved it.
Can’t thank you enough for this clean pizza crust recipe.

So glad I found this.. I avoid Pizza simply because we cannot eat refined nutritionless white flour products on anti cancer diet.. so I simply cannot waut to try this.. and so so simple.. sounds awesome

I tried it with wholemeal Self Raising flour .. I made BBQ chicken pizza. topping of BBQ sauce onion, mushrooms, red & green Capsicum and lots of (cooked) cut up chicken and of course cheese.. It was a BIG hit!!! The TASTE with wholegrain flour is totally different than a bought pizza made with white flour ( but I have avoided pizzas because I will not touch death dealing disease causing refined white flour)
Although it tasted different it was delicious.. in fact we have lost the taste for airy fairy fluffy white flour products .. but it was a real treat and the first time in my life I have ever made a pizza.. it was so easy.
Next one I am going to try PLAIN wholegrain SPELT flour and go for a thin crust and see what that tastes like… but awesome recipe that is too easy….Thank you so very much for the tip..LOVE IT!!! ( and it was so filling .. couldnt eat as much as a white flour pizza and I had twice as much on top as a bought one..

Hi. I have stored it in the fridge in an airtight container for four days and it was fine. If in doubt, give it a smell. If it smells a little funky then the yeast has started to grow and ferment.Because it has yogurt in it, I’d toss it away to be safe.

Hello Carey. It’s a pleasure to come across your site for the first time. BTW..I found you on the yummly site. It was your title that really caught my eyes. “Cleaneatingwithkids.” And one of my favorite food as well as my extended family of grandbabies. Me and my youngest daughter have tried to eat clean for a bit of 3 yrs now and it’s pretty good, except when you can’t afford to eat this way all the time. Still I sure will continue on this wonderful journey of healthy eating for as long as I can..even if it’s not all the time. I will be making this. Thank you for your creations!

Hi Liz. I haven’t tried it with coconut flour only because it works so differently to other flours. It really sucks up moisture. If you are going to give it a go, then I would think you will need to test it out using a little less flour at first and then add slowly to get the dough texture you want.